Wild Salmon with Peas and Mint

Preheat the oven to 140°C (approximately 275°F).

For the salmon, brush the salmon fillet with honey, place on an aluminum foil-lined baking sheet and bake for about 20 minutes. Cook peas in boiling water for 4-6 minutes, drain in a colander and rinse well. Rinse the watercress and mint and shake dry. Rinse the scallion greens and cut into rings. For the dressing, mix the oil, balsamic vinegar and orange juice.